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Open-Faced BLT with Roasted Tomatoes

Taking the time to slow-roast the tomatoes concentrates their flavor, making this the best BLT ever! Instead of gluten free bacon, try pancetta, a thinly sliced Italian bacon. For me, the best part is adding a bit of fresh dill – it makes all the difference!

RoastedTomBLT1

Open-Faced BLT with Roasted Tomatoes
5.0 from 1 reviews
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Serves: 4
Taking the time to slow-roast the tomatoes concentrates their flavor, making this the best BLT ever!
Ingredients
  • 4 plum or roma tomatoes, thickly sliced
  • 4 Tbsp olive oil, divided
  • 1 clove garlic, minced
  • Salt and pepper
  • ⅓ cup GF mayonnaise
  • 1 Tbsp GF horseradish sauce*, optional
  • 8 slices GF pancetta, thinly sliced
  • 4 slices GF bread
  • 1 cup romaine lettuce, thinly sliced (or try Savoy cabbage)
  • ¼ small red onion, thinly sliced
  • 3 Tbsp fresh dill
Instructions
  1. Place tomatoes on a parchment lined baking sheet. Mix together 2 Tbsp oil and garlic, then brush on tops of each tomato slice. Sprinkle with salt and pepper and bake at 250°F for 1 hour (or until most of the moisture has been evaporated).
  2. Mix together mayo and horseradish, set aside.
  3. In a large skillet (or griddle), fry pancetta until crisp. Brush bread slices with olive oil, then grill in pan until toasted on both sides.
  4. To assemble, spread each grilled bread with mayo mixture, add 2 pancetta slices, 2-3 baked tomato slices, lettuce and onion slices, and finally a few sprigs of fresh dill.
Notes
Instead of horseradish, try pesto or a bit of lemon juice mixed with the mayo for added flavor.
For a quicker version of roasted tomatoes, fry them like shown in the photo until most of the moisture is evaporated.

 

One Response to Open-Faced BLT with Roasted Tomatoes

  1. Erna Roscheng June 5, 2014 at 7:33 am #

    Sorry I have not tried this one yet ….but all the recipe’s I do are just great .
    I am so happy To see one most days.
    Thank You.

    Best Regards

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